Abstract
This study analyzed the chemosensory and metabolite profiles of rice bran oil (RBO) using an E-tongue (electronic tongue), an E-nose (electronic nose), high-performance liquid chromatography (HPLC), and gas chromatography (GC). The results demonstrated that total phenolic content (TPC) and total flavonoid content (TFC) significantly increased with roasting, while γ-oryzanol showed a decreasing trend. The fatty acids identified in RBOs were palmitic acid (C16:0), oleic acid (C18:1), and linoleic acid (C18:2). Color analysis revealed a significant reduction in L*, a*, and b* values, with an increase in the browning index (BI) in roasted RBOs. E-tongue analysis indicated enhanced sourness, saltiness, sweetness, and bitterness in roasted RBOs. E-nose results showed increased ketones, pyrazines, alcohols, and furan derivatives upon roasting. Multivariate analysis confirmed a distinct separation between raw and roasted samples. This study contributes to reducing by-products and promoting sustainable agriculture, emphasizing the potential of RBO as a valuable resource. SUPPLEMENTARY INFORMATION: The online version contains supplementary material available at 10.1007/s10068-025-01942-8.